Fermenting cabbage is very easy. Green cabbage has a slightly sweet and peppery flavour. Combined with the sour and sweet flavour of caraway and coriander seeds makes it delicious. Sauerkraut helps a healthy balance of gut flora and makes digestion easier.
Yield - 1 litre jar Cooking time - 50 minutes
- 1 Kg Green Cabbage
- 1 Tsp Caraway Seeds
- 1 Tsp Coriander Seeds
- 15g or 1 Tbsp Salt
- Cut cabbage into quarters and remove the core out of each quarter. Finely chop or grate the cabbage. Keep the outer leaves to put on top of the sauerkraut at the end.
- Place the chopped cabbage in a large bowl, add salt and mix well
- Leave the cabbage to rest for 30 minutes, mix occasionally and press gently with a wooden spoon to release juices
- After 30 minutes add and mix coriander seeds and caraway seeds and pack it into a preserve or clip top jar. Press it down with a wooden spoon until the juices come to the top of the cabbage.
- The top of the cabbage should be 1 Inch bellow the top of the jar
- Place the outer leaves you kept on top of the packed sauerkraut
- Cover the jar tightly and leave it at room temperature for 3 days before transferring to cooler storage like a dark cupboard or cellar.
- You can ferment it for one to 6 weeks
Notes: Sauerkraut can be eaten immediately but, the longer it ferments, more healthy bacteria are formed.
Inspired by CNM Vegan Natural Chef 2019